Today J. Gold of the LA Weekly responded to a reader's query about "salt-baked" shrimp. http://www.laweekly.com/eat+drink/ask... Reading his description of the preparation of the dish and its typical garnish, I was curious if this is the same preparation commonly listed on menus at Cantonese joints around Seattle as "salt-and-pepper" shrimp, squid, scallops (e.g. Sea Garden). I also recall seeing positive reports here on the salt-and-pepper pork chops at Fu Lin or maybe Hing Loon.
"Salt-baked", "salt-and-pepper": are they synonymous?